date:Mar 13, 2014
ginger, then bash it all together to combine.
3. Tip into a jug, add the chopped green tops of the spring onions, the lime zest, a drizzle of oil, a pinch of salt and the rum, if using. Mix well.
4. Pour the marinade over the fish and massage it in. (It's a good idea to wear rubber gloves for this!) Leave in the fridge to marinate for at least 1 hour.
5. Meanwhile, prepare the salsa. Heat a chargrill pan until searing hot, then cook corn, turning, for 510 minutes, until the corn is evenly cha